March 21

Local Food Hub:

  • Carrots (Van Dessel Farm--Accomack County) 
  • Gold beets (Van Dessel Farm--Accomack County)

Manakintowne:

  • Mixed petit greens ( Mustards, sorrel, nasturtium, corn, buckwheat, chervil, mache and more!)
  • Mixed herb bunch (parsley and cilantro)

Agriberry:

  • Pink lady apples

Albert's Fresh Produce:

  • Organic sweet potatoes (A.V. Thomas Produce--Livingston, CA)

 

 

From recipe archives from Full Belly Farm in Capay Valley, CA; modified for sweet potatoes and parsley

 

Carrot and Beet Flautas

 

Serves 4 to 6

 

Ingredients:

For the Flautas:

Carrots, washed and dried 

1 sweet potato, washed, dried, peeled, and cut into strips

Olive oil

Salt and pepper

2 tsp ground cumin

½ tsp ground cayenne

1 Tbsp butter, room temperature

¼ cup sour cream

⅓ cup chicken stock

12 tortillas, flour or corn

Oil for frying

Lime (optional)

Toothpicks for securing

 

For the Salsa Verde:

2 garlic cloves

1 bunch of parsley, washed and dried

¼ cup cilantro, picked and washed

2 Tbsp mint, picked and chopped

1 lime, zested and juiced

½ cup olive oil

chili powder

¼ cup crumbled Cotija cheese (Can substitute ricotta salata or feta if cotija unavailable)

 

Directions:

Preheat oven to 400ºF 

Toss carrots and sweet potato with olive oil, salt, pepper, cumin, and cayenne. Roast in preheated oven for 15–20 minutes until caramelized and tender. Place roasted veggies in a food processor and pulse until smooth. Add the butter, sour cream and chicken stock and blend until smooth. Season with salt and pepper. Heat about an inch of oil in a heavy-bottomed skillet. “Soften” tortillas by holding them over a flame and searing on both sides, or simply by microwaving. Fill with 2–3 tablespoons of the carrot purée. Roll tightly and secure with a toothpick. Fry the flautas in heated oil until crispy on both sides and drain on a paper-towel-lined plate. 

In a mortar and pestle or food processor, mash garlic to a paste, add in parsley, mashing again until roughly chopped. Add the cilantro and mint, and mash greens until fine. Add lime zest and lime juice, streaming in olive oil, then stir to combine. Season with chili powder, salt, and pepper. Just before serving, stir most of the crumbled cheese into the salsa. 

Arrange the flautas on a serving dish with a drizzle of the salsa verde, a sprinkle of the remaining Cotija cheese, and perhaps a few slices of lime.  The salsa verde is to serve on the side, for people to dip their flautas.

 

 

From Bon Appetit March 2017

 

Beet and Ricotta Hummus

 

Makes about 2 1/4 cups

 

Ingredients:

1 baseball-sized beet (about 6 ounces), scrubbed

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)

 

Directions:

Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.

March 14

 

Local Food Hub:

  • Fresh turmeric (Planet Earth Diversified--Standardsville, VA)
  • Gold potatoes (Valley Farming--Augusta County, VA)

Tricycle: 

  • Vates curly kale

Manakintowne:

  • Mixed microgreens (radish, mustard, mizuna, kohlrabi, shungiku, tat soi, arugula, basil)
  • Spinach

Agriberry:

  • Fuji apples

From Bon Appetit February 2015

 

Turmeric-Tahini Dressing

Makes 3/4 cup

Ingredients:

¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

 

Directions:

Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.

DO AHEAD: Dressing can be made 4 days ahead. Cover and chill.

 

From Bon Appetit November 2017

 

Fried Brown Rice with Kale and Turmeric

 

Serves 2

 

Ingredients:

4 scallions

2 tablespoons virgin coconut oil, divided

1 cup cooled cooked brown rice

1 small bunch Tuscan kale, ribs and stems removed, leaves torn

Kosher salt

2 garlic cloves, thinly sliced

1 tablespoon finely chopped peeled ginger

1 teaspoon ground turmeric

3 large eggs

1 tablespoon fresh lime juice

Lime wedges (for serving)

 

Directions:

Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted about 3 minutes. Season with salt and transfer to a plate.

Heat remaining 1 Tbsp. oil in the same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.

Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.

 

 

From Genius Kitchen food blog

 

IRISH VEGETARIAN COLCANNON

 

Serves 6 to 8

 

Ingredients:

2 lbs Yukon gold potatoes, peeled and quartered

1 tablespoon butter or 1 tablespoon margarine

1 teaspoon butter or 1 teaspoon margarine

2 onions

2 cloves garlic, mashed (not really Irish) (optional)

4 cups washed shredded savoy cabbage (Try substituting for spinach for a sweet burst of flavor (a little less cooking time :))

2 1⁄2 cups water

3 -4 cups green kale, washed, stalks removed and shredded

salt & pepper

 

Directions:

Boil the potatoes until tender (20-30 minutes).

Remove potatoes from water and save 1 cup of the liquid.

Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.

While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.

Add savoy cabbage and 1/2 cup water.

Cover and cook until the cabbage is tender.

Heat oven to 350F degrees.

In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.

Mix everything together, Season well.

Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.

March 7

Local Food Hub:

  • Fresh ginger (Planet Earth Diversified--Standardsville, VA)

Albert's Fresh Produce:

  • Murcott mandarins (Buck Brand Citrus--Porterville, CA)
  • Delicata squash (Rico Farms--Portland, Oregon)

Sion House:

  • Bok choy 

Manakintowne:

  • French sorrel
  • Hoja Santa

 

 

 

From Bon Appetit November 2017

 

Ginger Scallion Ramen Noodles

 

Serves 4

 

Ingredients:

 

1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)

1 small shallot, finely chopped

4 garlic cloves, finely chopped

1 large bunch of scallions, very thinly sliced (about 2 cups), divided

½ cup grapeseed or other neutral oil

2 tablespoons low-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1 teaspoon freshly ground black pepper

1 teaspoon toasted sesame oil

½ teaspoon sugar

Kosher salt

4 5-ounce packages wavy ramen noodles, preferably fresh

Toasted sesame seeds and chili oil (for serving)

 

Directions:

Stir ginger, shallots, garlic, and two-thirds of scallions in a large bowl.

Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

 

 

 

From Naturally Ella food blog

 

Delicata Squash Tacos with Black Beans

 

Makes 4 to 6 tacos

 

Ingredients:

Squash:

1 small delicata squash

1 tablespoon olive oil

1 tablespoon adobo seasoning (Can easily substitute with taco seasoning if adobo unavailable)

 

Black Beans:

1 cup black beans with liquid

1 tablespoon lemon juice

1/2 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon salt

 

Everything Else:

4 to 6 tortillas, warmed 

1 ounce crumbled goat cheese (Try substituting with either Ricotta Salta or Cojita for a creamier texture!)

minced cilantro

minced red onion

lime juice- for serving

 

Directions:

Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half-moon slices. Place in a bowl, drizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.

While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of the liquid is gone. Turn off heat and let sit until ready to assemble tacos.

Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.

 

From recipe archives of Los Angeles radio station KCRW 89.9

 

Fresh Hoja Santa Table Salsa 

 

Makes 2 cups

 

Ingredients:

 

1 hoja santa leaf (about 6-inches), stem removed

1 large (3-inches) white onion

1 or 2 fresh green jalapeño or serrano chiles

3 Mexican limes (a.k.a. Key limes), juiced (Regular limes will works just as well!)

1 large, ripe Hass avocado 

1/2 cup coarsely chopped cilantro 

1 tsp agave syrup (Can easily substitute with maple syrup, honey, or granulated sugar)

1/2 tsp sea or kosher salt

 

Directions:

Coarsely chop the hoja santa leaf and put in a blender or processor.

Peel and cut the onion into large chunks. Stem one chile and coarsely chop (include seeds). Add onion and chile to blender. Pour in the lime juice and blend about 15 seconds. Scrape down container sides.

Cut the avocado open, remove pit and spoon the flesh into the blender. Add the cilantro, agave syrup and salt. Purée until foamy, about 30 seconds.

Taste, and adjust seasoning. Add more finely chopped chile if desired. Serve immediately at room temperature.

February 28

Local Food Hub:

  • Sweet potatoes (Walnut Wind Farms--Pittsylvania County)
  • Horseradish (Van Dessel Farm--Accomack County)

Albert's Organics:

  • Organic leeks (Cal-Organic--Lamont, CA)
  • Organic watermelon radish (Lakeside Organics--Watsonville, CA)

Agriberry:

  • Gold rush apples

Manakintowne:

  • Dried Piment d'espelette pepper

 

 

From Simply Recipes food blog; keeps for 3 to 4 weeks

 

Homemade Prepared Horseradish

 

Ingredients:

 

An 8-10-inch long piece of horseradish root

2 Tbsp water

1 Tbsp white vinegar

Pinch salt

 

Directions:

Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Grind in a food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arm's length away, and work in a well-ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Carrot, Apple and Horseradish Salad

 

Ingredients:

 

3 large carrots, coarsely grated (2 cups) (Try substituting with roasted sweet potatoes in olive oil, salt, pepper, coriander, and cumin OR watermelon radish for a beautiful color and crunch. Yum!)

1 large tart apple, peeled, coarsely grated

1/2 cup sour cream or plain yogurt

2 to 3 tablespoons grated, peeled, fresh horseradish or drained prepared horseradish

2 tablespoons chopped parsley

2 tablespoons snipped chives

1 teaspoon fresh lemon juice

1 teaspoon sugar

 

Directions:

Stir all ingredients together well.  Refrigerate for at least one hour before serving.  Season with salt and black pepper.

 

 

From Vodka & Biscuits food blog Sept. 2017

 

SWEET POTATOES WITH BUTTERY LEEKS & GORGONZOLA

 

Ingredients:

2 large sweet potatoes

1 leek

2 tablespoons butter or ghee

Gorgonzola cheese crumbles as needed

Salt and pepper as needed

Olive oil as needed

 

Directions:

Preheat oven to 350 degrees.

First, bake the sweet potatoes. Poke a few holes in the potatoes using a fork. Rub with olive oil and sprinkle with salt (especially if you plan on eating the skins). Wrap with foil and bake for 50 minutes to 1 hour or until fork tender.

When the potatoes are finished baking, prep the leeks. Cut and discard the green leafy stems (or freeze them for stock). Cut and discard the stem, then cut the leeks lengthwise in half, then cut in half once more to create long 3" pieces.

Heat the butter and a splash of olive oil in a small saute pan over medium-high heat. Add the leeks, sprinkle with salt and pepper to taste, and saute for 4-5 minutes until soft and the ends are starting to turn brown. Remove from the heat.

Cut the sweet potatoes in half and lightly season the insides with salt and pepper to taste. Top with the leeks and Gorgonzola cheese crumbles (or whatever cheese you desire. Swiss cheese is delicious and so is feta).

Increase the oven to broil. Broil the potatoes for 2-3 minutes until the cheese has melted. Delicious!

February 21

 

Local Food Hub:

  • Gold beets (Van Dessel Farm--Accomack County)
  • Butternut squash (Singing Earth Farm--Augusta County)
  • Pink lady apples (Crown Orchard--Albermarle County)

Albert's Organics:

  • Organic red potatoes (Fraserland Organics--Canada)

 

Manakintowne:

  • Fava greens
  • Borage shoots

 

 

 

From Bon Appetit January 2016; modified for fava greens

 

Skillet Phyllo Pie with Butternut Squash, Fava Greens, and Goat Cheese

 

Serves 4

 

Ingredients:

3 tablespoons olive oil, plus more for brushing

2 medium red onions, finely chopped

½ small butternut squash (about 1 pound), peeled, cut into ¾-inch pieces

1½ teaspoons chopped thyme

½ teaspoon crushed red pepper flakes

Fava greens

2 large eggs, beaten to blend

3 ounces Parmesan, grated

1 teaspoon finely grated lemon zest

Kosher salt, freshly ground pepper

8 ounces frozen phyllo pastry, thawed (half a 1-pound package)

4 ounces fresh goat cheese or feta, crumbled

 

Directions:

Place a rack in lower third of oven; preheat to 400°. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipeout and reserve skillet.

Add fava greens, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets in the reserved skillet. Spoon greens-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.

Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until fava greens are wilted and tender and phyllo are golden brown and crisp or 20 minutes. Let pie cool in the skillet at least 15 minutes before slicing into wedges.

Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

 

 

From Blissful Basil food blog

 

ROOT VEGETABLE NOODLE SALAD WITH SESAME-ALMOND DRESSING

 

Serves 4

Ingredients:

Root Vegetable Noodles:

1 large sweet potato, peeled (about 10 ounces)

2 medium-large golden beets, trimmed and peeled (about 18 ounces)

Sesame-Almond Dressing:

1/3 cup natural almond butter, to taste

2 1/2 tablespoons reduced-sodium tamari

2 tablespoons fresh lime juice

2 tablespoons filtered water

1 tablespoon toasted sesame oil

1 1/2 tablespoons pure maple syrup

1 tablespoon apple cider vinegar

1/2 tablespoon Sriracha sauce or to taste

2 garlic cloves, peeled

1 teaspoon minced fresh ginger root

 

Toppings:

4 scallions, thinly sliced (white and light green parts only)

1/2 cup fresh cilantro leaves or to taste, tough stems removed (Try topping the noodle salad with the borage shoots for a sweet burst of flavor!)

1/3 cup raw almonds, thoroughly chopped until they appear crushed

1 small red chili, thinly sliced, to taste (optional)

 

Directions:

For the Root Vegetable Noodles:

Cut the pointy ends off the sweet potato, so that the ends are flat. One at a time, run the sweet potatoes and beets through a spiralizer to create "noodles".

For the Sesame-Almond Dressing:

Add all ingredients to a high-speed blender and blend on high for 1 minute or until smooth and emulsified.

 

To Assemble:

Add the root vegetable noodles to a large mixing bowl. Pour a little more than half of the dressing over the noodles and thoroughly toss to coat. Let the dressed noodles stand for 5 to 10 minutes or they begin to soften. Add the cilantro and scallions and toss again. Divide the noodles between bowls. Sprinkle with the almonds and garnish with the chili slices (if using). Drizzle with a the remaining dressing. Serve.

 

February 14

Manakintowne:

  • Crimini mushrooms (Lar-Lyn Farm--Buckingham County)
  • Salad mix

Albert's Organics:

  • Organic Turnips (Cal-Organic--Lamont, CA)
  • Organic Fennel (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Rainbow carrots (Van Dessel Farm--Accomack County)

Agriberry:

  • Fuji apples 

 

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Carrots and Turnips with Fried Sage Leaves

 

Ingredients:

20 fresh sage leaves

3 tablespoons olive oil

6 carrots

1 1/2 pounds turnips

1/2 cup water

3 tablespoons unsalted butter

4 teaspoons molasses

Coarse sea salt and freshly ground pepper to taste

 

Directions:

Heat the olive oil in a heavy-bottomed pan.  When the oil is hot, add the sage leaves and fry until they are crisp.  Drain them on paper towels and set aside.

Peel and dice the carrots and turnips.  Put them in a large, cast iron saucepan or casserole along with all remaining ingredients.

Bring the vegetables to a boil, cover them and turn the heat down to medium-low.  Simmer gently for 10-15 minutes, stirring from time to time, until they are tender and glazed.  Sprinkle with the crisp sage leaves before serving!

 

 

From Mariquita Farm's recipe archives in Watsonville, CA

 

FENNEL, MUSHROOM AND PARMESAN CHEESE SALAD

 

You can prepare the dressing an hour or two in advance, but the salad ingredients won't keep pristine for more than half an hour.

 

Ingredients:

 

DRESSING:

1/2 cup

2 tbsp.

1 tbsp. less 1 Tbsp. mild olive oil

fresh lemon juice

salt & freshly ground white pepper to taste

a tiny pinch of nutmeg

firmly packed fennel leaves, finely chopped

 

SALAD:

4 sm. bulbs

4 fennel, sliced paper-thin

Parmesan cheese, shaved paper-thin

1 oz. plump mushrooms, about 1 oz each, slided paper-thin

freshly ground white pepper to taste

 

Directions:

Use a fork to blend the dressing ingredients in a small bowl.  Taste for seasoning.  Cover and keep in a cool place. Combine the fennel and cheese in a mixing bowl.  Beat the dressing to blend it and add 1/4 cup to the bowl.  Blend carefuly with your hands - the cheese tends to sink to the bottom, and you don't want to end up with just crumbles. Spread a handful of this mixture on 4 salad plates, filling the plates.  Heap the mushroom slices lightly over the fennel, leaving a curly border of the fennel.  Beat the dressing again and spoon 1 Tbsp. over the mushrooms on each plate.  Grind pepper over the salads and serve at once as a separate course with bread sticks.

Febraury 7

Albert's Organics:

  • Organic Green cabbage (Cal-Organic--Lamont, CA)
  • Organic Parsnips (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Shallots (Field Edge LLC--Floyd County)

Agriberry:

  • Gold rush apples

Manakintowne:

  • Arugula
  • Sunflower shoots

 

From A House in the Hills food blog

 

PAPRIKA PARSNIP FRIES W/ PRESERVED LEMON CASHEW CREAM SAUCE

 

Serves 2 to 3

 

Ingredients:

 

Parsnip fries:

3 jumbo parsnips, peeled and ends cut off

2 tablespoons coconut oil

1 tablespoon paprika

2 hefty pinches of sea salt

maldon salt and parsley to garnish (Try garnishing with sunflower shoots for a healthy AND flavorful substitute!)

 

Dipping sauce:

1/2 cup of soaked cashews (soak for 4-5 hours or overnight)

1 tablespoons  preserved lemons (recipe here)

1/4 cup tablespoon almond milk + more to reach desired consistency 

1/8 teaspoon sea salt

 

Directions:

Preheat oven to 375 degrees.

Peel parsnips and slice into fries.

Mix parsnips, coconut oil and paprika and place in large roasting pan (use a silpat if you have one!)

Roast for 25 minutes, toss parsnips and turn up oven to 500 degrees.

Wait for temperature to rise and cook for an additional 5-10 minutes until crispy. Keep a close eye to make sure they don’t burn.

While parsnips are roasting combine cashews, preserved lemons, salt and almond milk in blender.  Blend until creamy, adding more almond milk if needed to achieve a consistency you’re pleased with.  Add additional salt to taste.

To serve, spread fries over plate or serving platter, drizzle cashew cream sauce over top, sprinkle all with maldon salt and garnish with a small handful of fresh chopped curly leaf parsley.  Enjoy!

 

 

From Bon Appetit March 2017; modified for green cabbage

 

BA's Best Stuffed Cabbage

 

Serves 4

 

Ingredients:

Tomato Sauce:

6 garlic cloves

1 large onion, coarsely chopped

3 tablespoons unsalted butter

2 bay leaves

½ teaspoon crushed red pepper flakes

1 28-ounce can crushed tomatoes

1 28-ounce can whole peeled tomatoes

¼ cup (packed) light brown sugar

2 tablespoons red wine vinegar

Kosher salt, freshly ground pepper

 

Filling and Assembly:

4 garlic cloves

1 large onion, coarsely chopped

2 celery stalks, cut into 1-inch pieces

¾ cup parsley leaves with tender stems

1 pound ground beef (20% fat) (Substitute with crumbled tofu, seitan, or shredded cheese for a vegan/vegetarian option!)

1 large egg, beaten to blend

½ cup long-grain white rice

3 tablespoons dried currants or chopped golden raisins

2 teaspoons Worcestershire sauce

1 teaspoon Hungarian paprika

2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt

Freshly ground black pepper

1 head of green cabbage, the outer layer of leaves and core removed

Sour cream or whole plain yogurt (for serving)

 

Directions:

Tomato Sauce:

Pulse garlic in a food processor until finely chopped. Add onion and pulse until onion is finely chopped.

Melt butter in a large Dutch oven over medium heat until foamy. Add onion mixture and bay leaves and cook, stirring often, until onion is translucent and starting to brown, about 5 minutes. Add red pepper and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, then add whole tomatoes, breaking up with your hands. Stir in brown sugar and vinegar; season generously with salt and black pepper. Reduce heat, bring to a simmer, and cook, uncovered and stirring occasionally, until sauce is thickened slightly and flavors have melded, 20–25 minutes. Remove bay leaves and let cool (you should have about 5 cups).

Do Ahead: Sauce can be made 2 days ahead; cover and chill.

 

Filling and Assembly:

Pulse garlic in food processor until chopped. Add onion, celery, and parsley and pulse until finely chopped. Transfer to a large bowl and add beef, egg, rice, currants, Worcestershire, paprika, salt, and 1 cup tomato sauce; season generously with black pepper. Mix gently with clean hands until incorporated; set filling aside.

Fill a large pot with 2" water and place a steamer basket inside. Bring water to a boil, then place cabbage in a basket. Cover and steam cabbage until the outer layer of leaves are translucent and pliable, about 3 minutes. Using a pair of tongs, gently peel off softened leaves (being careful not to tear) and transfer to a large clean bowl. Cover pot and continue to steam cabbage until next layer of outermost leaves is translucent and pliable, about 3 minutes more. Remove leaves and transfer to a bowl. Repeat until you have 16 leaves (you might eventually need to remove cabbage and cut farther into core so leaves easily detach at the base). Reserve remaining cabbage for another use.

Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of rib in order to remove the thickest part of the rib (this will make the leaves easier to roll).

Preheat oven to 350°. Using a ⅓ measuring cup or 2½" (#12) scoop, portion out filling into centers of leaves. Shape filling into a log about 3" long and 1" wide. Starting at the base where you cut the V, fold the end of the leaf over the filling, then fold in sides. Roll like a burrito into a tight cylinder. Repeat until you’ve rolled all 16.

Ladle half of remaining tomato sauce into a 13x9" pan, spreading into an even layer. Tightly pack cabbage rolls into 2 side-by-side rows (8 rolls in each). Top cabbage with remaining sauce; season with black pepper. Tightly cover with foil. Bake rolls until rice is tender and cabbage can be cut with a spoon, 1½–1¾ hours. Let cool slightly.

Divide cabbage rolls among plates. Top with sour cream and serve.

Do Ahead: Cabbage can be baked 1 day ahead. Let cool, cover, and chill, or freeze up to 1 month. Reheat in a 350° oven until warm, 25–30 minutes.

January 31

Local Food Hub:

  • Sweet potatoes (Walnut Wind Farms--Pittsylvania County)

Albert's Organics:

  • Organic broccoli (Boskovich Farms--California)
  • Organic Brussel sprouts (Hope Organic Vegetables--Mexico)

Manakintowne:

  • Frisee

LHGG's Garden:

  • Mixed herbs (Sage, Rosemary, Thyme)

Agriberry:

  • Pink Lady (Hollabaugh's Orchard--Biglersville, PA)

 

 

From Mountain Mama Cooks Food Blog; modified for Brussel sprouts

 

Sweet Potato and Black Bean Tacos with Cilantro-Brussel Sprout Slaw

 

Serves 4 to 6

 

Ingredients:

4 to 6-6 inch corn tortillas

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and cubed

1 teaspoon salt

1/2 teaspoon ground cumin

2 tablespoons butter

For the Black Beans:

1- 25 oz can black beans, rinsed and drained

2 tablespoons butter or coconut oil

1/2 small yellow onion, diced

1/2 red bell pepper, diced

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground chili powder

1/4 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon ground pepper

2 tablespoons apple cider vinegar

1 generous tablespoon chopped cilantro

 

For the Sprout Cilantro Slaw:

2-3 TBSP rice wine vinegar

1 1/2-tablespoons fresh lime juice

1-tablespoons sugar

1 1/2- tablespoons vegetable or canola oil

1/4 cup roughly chopped cilantro

1/2 teaspoon salt

1/4 teaspoon ground pepper

Brussel sprouts, finely shredded 

 

Directions:

Make the slaw first by combining all the ingredients in a large bowl. Let hang out while you prepare the sweet potatoes and black beans.

To make the sweet potatoes, fill a medium saucepan with water and over high heat and bring to a boil; add the sweet potatoes and cook in boiling water until tender and done about 10 minutes.

While sweet potatoes are cooking, heat butter or coconut oil in a small saute pan.

Add onion, bell pepper, and garlic and cook for 5 minutes.

Add ground cumin, chili powder, and cinnamon; stir to combine.

Add drained black beans and heat through about five minutes. Add vinegar, salt and pepper. Stir in chopped cilantro. Turn the heat of the beans.

Drain the cooked sweet potatoes. Put them in a food processor with salt, cumin and butter. Pulse until desired texture. (I like mine a little chunky.)

To assemble tacos, line corn or flour tortillas with a generous spoonful of sweet potatoes, then black beans and finish with cilantro slaw.

Serve with fresh lime wedges and crumbled cojita cheese.

 

From My Recipes food blog

Warm Broccoli-Nut Salad

 

Serves 2 to 3

Ingredients:

12 ounces broccoli, rinsed and cut into 1-inch pieces 

1 1/2 teaspoons olive oil 

About 1/8 teaspoon salt 

1 1/2 tablespoons balsamic vinegar 

1/2 teaspoon Dijon mustard 

1/3 cup chopped toasted walnuts 

1/2 cup frisée leaves (optional), rinsed and crisped Pepper

Directions:

In a 10- by 15-inch baking pan, mix broccoli, oil, and 1/8 teaspoon salt. Spread in a single layer.

Bake in a 450° oven, stirring occasionally with a wide spatula, until broccoli is browned and tender when pierced, 20 to 25 minutes.

Meanwhile, in a bowl, mix balsamic vinegar and mustard. Add warm broccoli, walnuts, and frisée, if using, and mix to coat. Add salt and pepper to taste.

Janauary 24

Tricycle:

  • Baby curly kale

Manakintowne:

  • Pea shoots
  • Chestnuts (Rocky Creek Chestnut Farm--Buckingham County)

Local Food Hub:

  • Butternut squash (Walnut Winds Farm--Pittsylvania County)

Albert's Organics:

  • Organic Gold beets

Agriberry:

  • Gold rush apples

 

 

From Bon Appetit; modified for Gold Rush apples

 

Wild Rice Dressing with Apples and Chestnuts

 

Serves 8

 

Ingredients:

1 cup wild rice

1 7.25-ounce jar peeled whole chestnuts, halved

1/2 cup chopped fresh Italian parsley

4 tablespoons olive oil

12 ounces sweet Italian sausage, casings removed, sausage crumbled (Substitute with tempeh for a vegan/vegetarian option. Looking for a lil kick? Try Twin Oaks Vegetarian Chorizo Sausage instead! Yum!)

1 large onion, chopped (about 2 1/2 cups)

2 large Gold Rush apples, unpeeled, cored, cut into 1/2-inch cubes

2 1/2 teaspoons dried thyme

1 cup low-salt chicken broth

 

Directions:

Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.

Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.

 

 

From Martha Stewart Living

 

Beet Farinata

 

Serves 8 to 10

 

Ingredients:

1 cup chickpea flour

Kosher salt and freshly ground pepper

1 cup lukewarm water

3 tablespoons extra-virgin olive oil

1 cup thinly sliced Gold beets (from about three 2-ounce beets) (Add some baby curly kale for some extra crunch!)

1 chopped anchovy (1/2 teaspoon)

1 teaspoon fresh lemon juice

1/2 cup fresh basil leaves (Top with fresh pea shoots for a sweet, seasonal taste!)

Flaky sea salt, such as Maldon

 

Directions:

In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.

Toss together beets, anchovy, lemon juice, and basil.

Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans. Bake until cooked through and golden brown on edges, about 15 minutes. Top each with beet mixture. Season with flaky salt and pepper; serve.

 

January 17

Albert's Organics:

  • Organic Rutabaga (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)

Manakintowne:

  • Lemongrass
  • French Sorrel

Sion House Farm:

  • Bok Choy

Agriberry:

  • Winesap apples (Hollabaugh's Orchard--Biglersville, PA)

 

From Mariquita Farm's recipe archives in Watsonville, CA

 

Apple Sorbet With Sorrel Recipe

 

Serves 4

 

Ingredients:

2 cups  apples

2 cups apple juice

2 cups french sorrel, firmly packed

 

Directions:

The apples should be peeled and diced into cubes.

Bring the apples and apple juice to a boil over high heat.

When it boils, turn the heat to medium and simmer for 25 to 30 minutes.

Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].

Process apple mixture and sorrel leaves in a blender at high speed, until smooth.

Freeze according to ice cream machine makers directions for Sorbet.

You can also place in casserole dish and freeze in freezer for 2 to 3 hours.

Serve.

 

From Epicurious September 2015

 

FALL FOLIAGE LEMONGRASS SOUP

 

Serves 6

Ingredients:

2 Tbs. peanut oil, divided

1 large onion, thinly sliced (1 1/2 cups)

3 Tbs. minced fresh lemongrass

3 cloves garlic, minced (1 Tbs.)

1 Tbs. minced fresh ginger

1 lb. rutabaga, peeled and cut into 1/2-inch pieces (3 cups)

3 Tbs. low-sodium soy sauce

3 cups Brussels sprouts, quartered (12 oz.) (Use up those Brussel sprouts from last week!)

1 large red bell pepper, cut into 1-inch strips (Try carrots for a seasonal crunch!)

1 cup cilantro leaves, chopped, plus a few sprigs for garnish

2 Tbs. lime juice

 

Directions:

Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and sauté 7 minutes, or until browned. Stir in lemongrass, garlic, and ginger, and sauté 2 minutes. Add rutabaga, soy sauce, and 5 cups water. 

Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until rutabaga is tender. Meanwhile, heat remaining 1 Tbs. oil in a skillet over medium-high heat. Sauté Brussels sprouts 5 minutes, or until beginning to brown. Add bell pepper, and sauté 3 minutes more, or until soft. Stir Brussels sprouts, bell pepper, cilantro, and lime juice into soup. Season with salt and pepper, and garnish with sprigs of cilantro.

 

 

January 10

Tricycle:

  • Carrots

Local Food Hub:

  • Acorn squash (Singing Earth Farm--Accomack County)
  • Brussel sprouts (Goldman Farm--Charlotte County)

Manakintowne:

  • Fava greens
  • Sweet potatoes (Mica Hill Farm--Nottoway County)

Agriberry:

  • Granny Smith apples

 

 

From Bon Appetit; modified for Brussel sprouts

 

Shaved Brussel Sprouts and Chickpeas with Mustard Seeds and Yogurt

 

Serves 2 to 4

 

Ingredients:

1 tablespoons olive oil

1 shallots, thinly sliced

1 teaspoons mustard seeds

1 15-oz. can chickpeas, rinsed

Brussel sprouts, shaved

Kosher salt, freshly ground pepper

1/2 tablespoon white wine vinegar

1/4 teaspoon crused red pepper flakes

1/2 cup plain Greek yogurt

 

Directions:

Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally until shallots soften and mustard seeds begin to pop about 3 minutes.

Add chickpeas, brussel sprouts, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes. Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.

Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with brussel sprouts and chickpeas.

 

 

From Simply Scratch food blog; modified for fava greens

 

Twice Baked Fava Greens and Parmesan Acorn Squash

 

Serves 4

 

Ingredients:

2 acorn squash (I picked ones on the small side) (Or try this recipe with the sweet potatoes. Yum!)

olive oil

3 tablespoons butter, divided

2 cups loosely packed fresh fava greens

1 clove garlic

2 tablespoons heavy cream

1/2 cup freshly Parmesan cheese crumbles, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 teaspoon smoked paprika

 

Directions:

Preheat your oven to 350 degrees and lightly oil a small roasting pan.

Cut the squash in half from root to tip. Use a spoon to scrape out the seeds. Place the squash halves, cut-side down into the greased pan. Roast on the middle rack of your oven for 50-60 minutes or until fork tender. Once roasted, allow to cool slightly until safe to handle.

While the squash is roasting, melt 1 tablespoon of butter in a 10-inch skillet over medium to medium-low heat. Squeeze the clove of garlic through a garlic press and into the pan. Stir and cook 1 minutes before adding the fava greens. Cook for a few minutes, stirring often until wilted. Set off to the side.

Scrape the flesh of the squash into a large bowl. Add the butter and heavy cream and mash until smooth. Use a spatula to stir in 1/4 cup of the Parmesan, salt, pepper, paprika and cooked fava greens. Divide and fill each squash with the filling and sprinkle with remaining cheese. Slide back into the oven to bake for 25 to 30 minutes more until hot, cheese is melted and slightly browned.

January 3

Albert's Organic:

  • Parsnips
  • Fennel
  • Red kale
  • Spaghetti Squash
  • Portabella mushrooms
  • Cara Cara oranges

 

From Dishing up the Dirt food blog; modified for red kale

 

PARSNIP RED KALE & CHICKPEA CURRY

 

Serves 4 to 6

Ingredients:

2 Tablespoons coconut oil

1 yellow onion, diced

1 1/2 -2 1/2 Tablespoons of good quality curry powder (more or less depending on spice preference)

3 cloves of garlic, minced

1 Tablespoon fresh ginger, peeled and minced

1 small jalapeño, diced (remove seeds for less heat)

Diced parsnips

1 (28 oz) can diced tomatoes, with their juices

2-3 cups vegetable stock

1 bunch kale, tough stems removed and finely chopped

1 cup cooked chickpeas (if from the can rinsed and drained)

Salt and pepper to taste

Fresh lime juice for serving

Minced parsley for serving

 

Directions:

Heat the coconut oil in a large dutch oven over medium-high heat. Add the onion and sauté until tender and fragrant. About 5-8 minutes, stirring often. Add the curry powder, garlic ginger, jalapeño and parsnips. Cook, stirring often, until the vegetables soften up a bit. About 5 minutes.

Stir in the tomatoes and 2 cups of vegetable stock. Season with plenty of salt and pepper. Bring to a boil. Reduce the heat and simmer until the parsnips are fork tender. About 20 minutes. Add the collard greens and chickpeas and cook for about 5 more minutes or just until the greens have wilted. Add more vegetable stock if need be.

Taste test and adjust seasonings if necessary. Serve with minced parsley, fresh lime juice and crusty bread.

 

From Pickled Plum food blog; modified for portabella mushrooms

 

Garlic Parmesan Spaghetti Squash with Mushrooms

 

Serves 4

Ingredients:

Spaghetti squash

2 tablespoons extra virgin olive oil

Portabella mushrooms, chopped bite size

2 cloves garlic finely chopped

1 tablespoons fresh thyme

1/4 cup Parmesan cheese grated

handful flat leaf parsley finely chopped

 salt and pepper to taste

 

Directions:

Preheat oven to 380Fº

In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.

Put the spaghetti squash on a baking tray and pierce a the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.

Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.

Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.

Turn the heat off, top with parsley and season with salt and pepper. Serve.